Green Rice Casserole

Ingredients

• 3 cups cooked rice
• zest and juice of 1 lemon
• 1 clove garlic, minced
• ⅓ cup chopped onion
• ¼ cup finely diced green pepper
• 1 cup Italian parsley
• ½ cup cheddar cheese grated
• 2 eggs, beaten
• 1 can evaporated milk (10 oz)
• ½ cup vegetable oil
• 1 tablespoon salt
• ½ teaspoon seasoned pepper
• paprika, for topping

Directions

Preheat oven to 350˚F.

Add lemon juice, garlic, onion, green pepper, and parsley to rice and mix well. Then add cheese and evaporated milk and mix well again before adding the two eggs, oil, salt, and pepper. Mix one last time.

Pour into a greased casserole dish. Sprinkle the top with paprika, and bake for 45 minutes.

 

Recipe: Paula Deen

Fry Bread: Navajo Taco (savory) or Honey Butter (sweet)

 2 cups flour

2 tsp baking powder

1/2 tsp tsp salt

1 1/2 tsp sugar

1 to 1 1/4 cups warm water

Mix ingredients in a bowl with hands.  Cover with a dish towel in a bowl and let rest for 15- 30  minutes. Pinch a small ball size and shape with hands into a tortilla sized shape.  Heat medium/high a skillet 3/4 of an inch with oil. Fry one at a time on both sides until golden brown. Remove to a paper towel to let oil

Navajo Taco:

shredded iceberg lettuce

shredded cheese

tomatoes, chopped

red onions, chopped

cilantro, chopped

black beans

taco seasoned ground beef

sour cream

Honey Butter:

Soft butter

honey 

or powdered sugar

Recipe: Emmymade

Vegetables and Eggs

 1 zucchini, chopped

1 yellow squash, chopped

1 small onion, chopped

2-4 large garlic cloves, chopped

8-10 eggs 

1 Tbsp milk

Saute the zucchini, squash and onions in extra virgin olive oil until tender.  Add the garlic and saute until you can smell garlic strongly.  Approximate 45-60 seconds,  Add the eggs and milk to the skillet and scramble. Cook until eggs are done.  

* Can be a breakfast or lunch or use as a side dish with a meal.

German Potato Pancakes

 2 lbs Russet potatoes

3 beaten eggs

1 white onion

1 tsp sea salt

1/2 cup potato starch

canola oil

 

1.  Make sure to peel and grate the potatoes and onion and put in a strainer .  Allow them to rest about 10 minutes or use a paper towel. 

2.  Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs.  Mix in the potato starch. 

3.  Heat a skillet with canola oil, about half cup.  Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it.  Plop 3/4 of the pancakes into the oil at a time.

4.  Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side.  You may need to add a little more oil in between batches.

5.  Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil.  Serve warm or enjoy plain with applesauce.

Fresh Green Bean and Tomato Salad

 1/2 medium onion, chopped

1 1/2 lb green beans

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp pepper

2 cloves garlic, sliced

1 1/2 lb tomatoes, chopped into 1 inch pieces (3-5)

1 1/2 Tbsp balsamic vinegar

1/2 cup loosely packed basil

2 springs oregano (leaves only)

2 tsp sea salt

2 oz feta cheese, crumbled

Place the beans and onion in a 12 to 14 inch skillet.  Add 1/2 cup water, cover, and bring to a simmer, with a lid on.  Continue to simmer until the beans are crisp-tender, 5-7 minutes.

Drain off any remaining water and add olive oil, salt, and pepper.  Saute tossing frequently until the beans begin to brown, 4-6 minutes.  Add garlic and cook for 1 minute until fragrant.

Add tomatoes and balsamic vinegar.  Toss and saute for 2 minutes.

Remove from the heat and pour the salad and any sauce on a large platter.  Allow to cool to room temperature and serve or chill for up to 2 day.  Before serving top with fresh basil, oregano, and feta cheese.

 

Recipe: Wise Guide

German Stuffed Tomatoes

 8 large tomatoes

16 oz cottage cheese

1 tsp lemon juice

4 leaves of fresh basil

1 1/2 tsp chopped fresh chives

2 tsp chopped fresh parsley

2 tsp chopped fresh dill

1-2 Tbsp buttermilk

2 cloves diced garlic

1/2 Tbsp salt

Wash the tomatoes thorougly.  Cut the top off the tomatoes.  Remove the inside flesh of the tomato out with a grapefruit spoon or knife.  Place the flesh in a colander to drain.  Once you have washed your herbs, remove the leaves and finely cut them with a knife or herb scissors.  Add the herbs and garlic to the cottage cheese.  Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth  Now add the drained tomatoes and mix again.  Fill the tomatoes with the herb cheese mixture and place them on a serving plate,

Note:  If you have any of the stuffing left, serve it as  dip with potato chips as an appetizer.

Recipe: the oma way

German Tomato Salad

 8 fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cu diced onions or shallots

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp ground pepper

2 tsp sugar

 

Wash the tomatoes and take the core out.  Cut each tomato first into half adn then into thin slices.  Place the tomatoes in a salad bowl.  Chop the herbs with a food mill or a knife.  Peel the onion adn chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss.

Recipe: the oma way